I had read both sides of the argument when it comes to cutting a bone-in pork butt in half to save time. I had a 8lb bone-in butt/shoulder, I decided to cut it directly in half where the bone ended. Both sides were pretty much equal weight, about 4lbs each. One had the bone, the other had no bone.

The meat looks good and there is no reason you can't cut a Butt since they have enough Fat and Collagen to keep the meat moist. I have seen a cooking show where the Butts were cut into Softball sized pieces, smokes up really fast...JJ

I did this again yesterday and came out even better than before. I used a different rub which gave me a better bark. This time the butt was bigger and once I cut it in half one side was a pound heavier. They finished about an hour apart.